Hey again, it’s Cathi from over at Cherry Blossom Kitchen back with a fabulously indulgent recipe this time, to use those beautiful in-season delicious strawberries we’re finding in the produce departments and farmer’s markets right now. It’s a Strawberry Galette with Blueberries and Sweet Mascarpone Cream! It even sounds decadent, right? It is! In every bite you’ll taste; sweet, juicy strawberries, a surprise pop of blueberry juice and the essence of fresh orange juice and zest, along with the buttery, flaky galette crust and sweetened whipped cream. This one’s definitely a must-make!
A ‘galette’ is just a French word to describe a flat, freeform or rustic pastry and, if you’re not familiar with mascarpone, it’s an Italian style cream cheese that’s used in savory and sweet dishes, it can be found in the deli. It’s soft, creamy and ivory in color, and milder in flavor than American cream cheese. I prefer the texture of sweet mascarpone cream over traditional whipped cream, and it’s a total cinch to ‘whip’ up and you’re going to want to top everything with it!
Strawberry Galette with Blueberries and Sweet Mascarpone Cream
Basic Pie Crust
1 ¼ cups all-purpose flour
1 tablespoon sugar
¼ teaspoon salt
1 stick unsalted butter, cold, cut into cubes
3 tablespoons ice water
2 ½ cups fresh strawberries, sliced
1/3 cup fresh blueberries
Juice of ½ medium fresh orange
Zest of ½ medium fresh orange
1 tablespoon flour
1 tablespoon sugar
1 egg white + 1 tablespoon water mixed (egg wash to brush on crust before baking)
Sugar (to sprinkle on crust before baking)
Sweet Mascarpone Cream
½ cup mascarpone cream cheese (Italian cream cheese, usually found in the deli)
½ cup whipping cream
2 tablespoons sugar (or more to taste)
½ teaspoon vanilla extract
Preheat oven to 375F
Line a large sheet pan with Silpat or parchment paper. Set aside.
In a large bowl mix together the flour, sugar and salt with a fork or whisk.
Add butter and cut into the flour mixture with a pastry cutter (or 2 knives) until the butter pieces are about the size of peas.
Add the water and mix lightly with a fork until the dough holds together, being careful not to over-work the dough which will cause a tough crust.
Form the dough into a ball, then flatten and wrap with plastic wrap and refrigerate for 20 minutes.
While dough is resting in the refrigerator, prepare strawberry filling:
In a large bowl; combine the sliced strawberries, blueberries, orange juice, orange zest, flour and sugar.
Roll out dough to a 12 inch circle and place on prepared sheet pan.
Place strawberry mixture in the middle of dough round, 2 inches from edge.
Fold the crust up and over the mixture, all the way around.
Brush egg wash on the crust and sprinkle with sugar.
Bake for 35-45 minutes until the crust is golden and the filling is bubbling.
Let cool for 15 minutes before serving.
While the galette is baking, prepare the sweet mascarpone cream:
Using a mixer; combine the mascarpone, whipping cream and sugar until similar to whipped cream. Add the vanilla and combine.
Cover and refrigerate until used.
Slice galette into pie wedges and top with a dollop of sweet mascarpone cream, or ice cream.
Check out some of Cathi’s other recipes…